Bouchon Bakery started selling pizza today, but we resisted filling our pie holes as we ventured further down the road to The French Laundry (where they peeled off these pies for their staff meal.) Now that Addendum is boxing up KFC (Keller fried chicken) and Bouchon Bakery is making 'za there is no excuse not to haunt Yountville for all Thomas Keller food needs.

Marc Hebrart Champagne, gougeres and salmon cornets provided a fanfare for the fine fare that was to follow.

A velvety velouté of Belgian endive was infused with Tahitian vanilla, Australian black truffle and balls of Gros Michel bananas:

The masterful melding of fruit, floral and fungus was brrr'illiant in this chilled chicory 'nilla, 'nana, nocturne.

Royal osetra caviar eggmented the Jidori hen egg in a Hangtown Fry:

... with Hobbs' bacon, gold nuggets of fried oysters and oyster foam in an awesome omelet.

Ear-shell clam tartare:

... was earily delectable over a lemongrass gelée with chili curls and navel orange segments:

7 spice cured Atlantic fluke:

... swam with a dice of bonito gelée, Haas avocado, radish, Asian pear and tempura hen of the woods mushrooms in a terrific tour of land and sea along with a wave of 2009 Nigl Gruner Veltliner.

Brioche soldiers marched into a field of sorrel velouté to attack a hen egg yolk doing cholesterol damage to a bunker of Perigord truffles:

They annihilated this well fortified position with extreme prejudice in a victorious vittle operation armed with strategic sips of 2002 Maison Leroy Bourgogne Blanc.

A piercing portion of lamb tenderloin:

... with a panisse crouton and eggplant basqued in a piperade to unify this sandwich on a stick.

Yuzu sorbet:

... awakened us with a tangy chill. Toasted pinenuts balanced this yellow football topped with a frisbee of nori-rice cracker.

2010 Domaines Ott offered rosé flourish to a toybox tomato salad:

... with burrata, ice plant and cornmeal crusted fried okra.

2008 HdV Chardonnay was high definition vin with a pleasingly uncompressed minerality that played well with sheets of Australian black truffle shaved over mac and cheese:

... formed with mimolette fromage. We savored every morsel of this mackable roni.

Chef de cuisine Timothy Hollingsworth and his crew made some mind blowing chow which we relished with Sommelier Dennis Kelly's reccos. Every visit brings something new and noteworthy...but we still can't pass up the idea of Bouchon Bakery pizza next time we come to Yountville...

... with multiple morsels including standouts such as Anda Piroshki's beefy pouches of piroshki:

... Alicia's Tamales los Mayas' masterful masa meldings:

... and Sabores del Sur's sensational Alfajores:

Super-cold 3 Twins Ice Cream created a flurry of flexing:

... to dig into their delectable dessert.

La Cocina is an incubator kitchen that supports low-income food entrepreneurs with everything from the shared use of commercial kitchen to marketing. This important organization has hatched some swell chow and their 3rd annual San Francisco Street Food Festival is going to offer their wares as well as an impressive roster of rations from 4505 Meats, Beretta and the arepa lady.

We have had the worst luck at Mill Valley Beerworks, every time we visit, they are sans house suds. The most recent tapped out brew was a redwood tree branch steeped solution which sounded treelicious.

Our new plan had us branching out with Dying Vines old brick bitter ($7.00) and the Reissdorf Kolsch ($5.00):

Both were satisfying 'ski's as we tucked into a cheese board ($14.00):

Poplar Creek Grill is a green restaurant, but not the LEED variety, it's on a golf course in San Mateo.

This putt ticular provender provider is also near a shooting range and marina so they cater to a leisure centric caliber of clientele.

I got a Crispy Chicken Wrap ($9.75):

... which was a golf bag of white meat strips packed with tomatoes and lettuce in a roll up that seemed like kid menu fare except for the addition of a spicy kick. This birdie bundle was below par, but the setting was a pleasant place to ice tea off for lunch.

... was stormed by a juicy, medium rare, beef patty fortressed by a basic, sesame seed bun. The customary accoutrements came with this salad-sided serving. Thick cut frites had light middles and crispy crusts which I munched through with military might.

The al fresco lunch crowd liberated the dining room of any inmates at this bustling Belden business.